Showing results (1-10 of 10) with videos related to
Sort By:
Pageof 1
The Journal of Dairy Research|September 21, 2017
Response surface methodology as a tool for modelling galacto-oligosaccharide productionClaudia I Vénica, Carina V Bergamini, María C PerottiJournal of the Science of Food and Agriculture|October 29, 2010
Composition and volatile profiles of commercial Argentinean blue cheesesIrma V Wolf, María C Perotti, Carlos A ZalazarJournal of the Science of Food and Agriculture|June 26, 2016
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varietiesClaudia I Vénica, Irma V Wolf, Carina V Bergamini, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheeseClaudia I Vénica, Verónica I Wolf, Carina V Bergamini, et al.Journal of the Science of Food and Agriculture|March 27, 2013
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheesesRubén Oliszewski, I Verónica Wolf, Carina V Bergamini, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2017
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese modelFacundo Cuffia, Carina V Bergamini, Irma V Wolf, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 13, 2019
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese modelFacundo Cuffia, Carina V Bergamini, Érica R Hynes, et al.Food Research International (Ottawa, Ont.)|May 22, 2017
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheesesMaría A Vélez, Erica R Hynes, Carlos A Meinardi, et al.Food Research International (Ottawa, Ont.)|May 31, 2023
Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipaseMaría A Vélez, Verónica I Wolf, Martín Espariz, et al.Journal of the Science of Food and Agriculture|December 5, 2022
Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulationsClaudia I Vénica, Irma V Wolf, María V Beret, et al.Pageof 1